Description
A simple, quick recipe for whole green lentil dal, perfect for beginners and everyday meals.
Ingredients
Scale
- 1 cup whole green lentils (sabut masoor dal)
- 4 cups water
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon turmeric powder
- 1 tablespoon oil or ghee
- 1 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1 small onion, finely chopped
- 1 teaspoon ginger, minced
- 1 teaspoon garlic, minced
- 1 green chili, slit (optional)
- 1/2 teaspoon red chili powder (or to taste)
- 1/2 teaspoon coriander powder
- 1/4 teaspoon garam masala
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
- Rinse the green lentils thoroughly under cold running water until the water runs clear. You do not need to soak them.
- Combine the rinsed lentils, 4 cups of water, salt, and turmeric powder in a pressure cooker or a heavy-bottomed pot.
- If using a pressure cooker, cook on medium heat until you get 4 to 5 whistles. Let the pressure release naturally. If using a pot, bring to a boil, then reduce heat, cover, and simmer for 40 to 50 minutes, or until the lentils are soft but still hold their shape.
- While the lentils cook, prepare the tempering (tadka). Heat the oil or ghee in a small pan over medium heat.
- Add cumin seeds and mustard seeds. Let them splutter.
- Add the chopped onion and sauté until light golden brown, about 5 minutes.
- Add the minced ginger, minced garlic, and slit green chili (if using). Sauté for 1 minute until fragrant.
- Turn the heat to low. Add red chili powder and coriander powder. Stir quickly for 10 seconds to toast the spices, being careful not to burn them.
- Pour this tempering mixture directly into the cooked lentils. Stir well to combine.
- Add the garam masala and check the consistency. If the dal is too thick, add a little hot water to reach your desired soup-like consistency. Simmer for 2 more minutes.
- Garnish with fresh chopped cilantro before serving hot with rice or roti.
Notes
- For a smoother texture, you can mash a small portion of the cooked lentils against the side of the pot before adding the tempering.
- If you prefer a richer flavor, substitute ghee for oil in the tempering step.
- Adjust the amount of green chili and red chili powder based on your spice preference.
- Prep Time: 10 min
- Cook Time: 45 min
- Category: Main Course
- Method: Stovetop Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 2
- Sodium: 450
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 15
- Protein: 18
- Cholesterol: 0